Why I Love This Recipe


There’s something so satisfying about a meal that’s fresh, flavorful, and still leaves you feeling full. These lettuce wraps have all the sweet and savory flavors you’d expect from your favorite takeout spot, but they’re made with simple ingredients and come together in no time. The crunchy lettuce, saucy chicken, and little kick of sriracha make every bite just as good as the last.

Enjoying The Leftovers

I like storing the filling and lettuce separately so I can build fresh wraps whenever I’m ready to eat. It keeps everything crisp and makes leftovers taste just as good as day one.

Storing

Store the teriyaki chicken filling in an airtight container in the refrigerator for up to 4 days. Keep the lettuce, green onions, and any extra toppings separate until serving.

Reheating

Warm the chicken filling in the microwave or in a skillet until heated through. Spoon it into fresh lettuce leaves and finish with green onions, sriracha, or an extra drizzle of teriyaki sauce if you have some left.

A close up shot of a plate of ground chicken on a bed of lettuce topped with chopped green onions and sriracha sauce.
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Teriyaki Chicken Lettuce Wraps

Forget the fork because these Teriyaki Chicken Lettuce Wraps are meant to be picked up with both hands. Filled with saucy ground chicken, mushrooms, quinoa, and a homemade teriyaki sauce, they're fresh, packed with protein, and proof that a lighter dinner can still be full of big flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 lb ground chicken
  • 1 tbsp avocado oil
  • 8 oz mushrooms, chopped
  • 1 small yellow onion, chopped
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce of choice
  • 2 tsp sesame oil
  • 1 tbsp ginger powder
  • 1/2 tsp red pepper flakes
  • 1 tbsp minced garlic
  • 1/2 cup uncooked quinoa
  • Bib lettuce
  • Green onions for garnish
  • Sriracha for garnish
US – M

Instructions

  • Start cooking the quinoa according to the package instructions.
  • Preheat a large skillet to medium heat. Add the avocado oil, and once hot, add the ground chicken. Cook for about 5-7 minutes, stirring occasionally, until fully cooked.
  • Next, add the chopped onions and mushrooms and saute for about 5 minutes until soft.
  • Meanwhile, in a small bowl, add the teriyaki sauce, soy sauce, sesame oil, minced garlic, ginger powder, and red pepper flakes. (omit red pepper flakes if you don’t like a spicy kick) Mix until everything is well incorporated.
  • Once the veggies are soft, add the cooked quinoa, then the sauce. Mix well and let it simmer for a couple of minutes until the sauce is well soaked into the meat mixture.
  • Place as many of the bibb lettuce leaves as you'd like on a plate and add a scoop of the meat mixture to each one. Top with sliced green onions and a drizzle of sriracha. Enjoy!

Equipment

saute pan
cutting board
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 350kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Fiber: 3g | Calcium: 55mg | Iron: 4mg